Meatcakes

Meatcakes—as in meatloaf cupcakes! Sound gross? Get over it! It’s deeeelicious! And, cute to boot. If you cook meatloaf, chances are you serve it with potatoes anyway, so why not combine the two into a really nice looking, creative entrée. Talk about bringing something new to the table…

You’ll need:
1. 1 lb ground chuck
2. 3 tbsp ketchup
3. 2 tbsp marinade (such as Dale’s or Moore’s)
4. 1 tspn Worcestershire sauce
5. ½ tspn salt
6. ½ tspn black pepper
7. ¼ cup grated Parmesan cheese
8. 1 egg, lightly beaten
9. ¼ cup baking mix (such as Bisquick)
10. 2 baking potatoes
11. 3 tbsp butter
12. 3 tbsp sour cream
13. 2 tbsp milk
14. ½ tspn onion powder
15. Salt and pepper to taste
16. Parsley (optional)

You’ll do:
1. Preheat oven to 350F.
2. Bring water to boil in large pot.
3. Peel potatoes and cut into cubes. Drop in boiling water
4. Mix ground chuck with ingredients 2-9 above, until well blended.
5. Line 8 cups in a cupcake pan with foil liners. You can use paper, but the little grease these produce will make that kind of a mess. Either way, though, they’re prettier if you remove the liner at the end.
6. Separate meat mixture into 8 equal segments and roll each into a ball. Place one ball in each cupcake liner, and press down lightly to flatten on the bottom.
7. Place meatcakes in the oven on 350F and cook for 15-18 minutes.
8. Once potatoes are soft to the touch, drain the water off and put potatoes into a large bowl. Add milk and sour cream to potatoes and mix with a hand mixer.
9. Add salt, pepper, butter, and onion powder to potatoes and blend until mostly smooth. You don’t want any large chunks, but small ones are fine.
10. When meatcakes are done, remove from oven and allow to rest about 10 minutes.
11. Transfer creamed potatoes to sandwich-size Ziploc bag and cut the corner off.
12. Remove liners from meatcakes (if you want, but this step isn’t necessary). Place meatcakes on serving dish.
13. Pipe creamed potatoes onto the top of each meatcake in circles, beginning on the edge and working towards the middle.
14. Pair with a salad, some extra creamed potatoes, or a green vegetable and you’ve got a fun, creative twist on a traditional meal!

Nom! Nom!